Arina_Buc_2008_Particularities of the Maturation of Pinot Noir Grapes in 2007 Determined by Sensory Analysis

8/10/2019 Arina_Buc_2008_Particularities of the Maturation of Pinot Noir Grapes in 2007 Determined by Sensory Analysis

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Particularities of the maturation of Pinot noir grapes in 2007determined by sensory analysis

Arina Oana Antoce, Ioan Nmoloanu, Peltea Emanuela

Department of Viticulture and Enology

University of Agronomical ciences and Veterinary!edicine, "# !rti Ave$, %uc&arest, 'omania

E(mail) aantoce*ya&oo$com

Keywords: Pinot noir, maturity, &arvest, grape sensory analysis

Abstract

Pinot noir is a grape variety characterized by good tannin content but low

anthocyan accumulation. he establishment of the phenolic maturity of this variety

should ta!e into account several other sensory parameters of grapes" which must be

assessed periodically during the 2#$ wee!s before the moment of harvest. %y using a

f i f f f i i


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th d l f l i f f d th t f thi i t h ld

A/)'A A(+ /1*+

/&e grape analysis consisted of a sensory analysis performed in accordance -it&

t&e met&odology presented in a previous paper 4Antoce, 12235, comined -it& p&ysico(

mec&anical analysis$ /&e sensory analysis involved t&e evaluation of 16 sensoryparameters y a panel of trained tasters, during a period of t&ree -ee0s, from August 17 t&

to eptemer 62t&$ /&e tasting -as organi+ed every 1 or 8 days and t&e results reported asaverages$ Also, at t&e same time -it& t&e tasting, t&e erries of a cluster -ere -eig&ed

and t&e percentages of &ealt&y erries, decayed erries and stem -eig&t -ere determined$

/&e sugar content of t&e grape 9uice -as determined y refractometry and reported in%ri: units$

)/, A(+ +'-,'*(

/ale 6 s&o-s t&e data collected as a result of tasting t&e grapes of Pinot noir on ;different days during t&e period of August 17t& and eptemer 62t&, 1223$ Among t&e 16

parameters evaluated -e can see t&at in t&is period t&ere are some parameters -&ic&remain almost constant or fluctuate -it&in t&e range of t&e estimation error, since t&ey

reac&ed already t&eir ma:imum value according to t&e potential of t&is variety$ /&is is t&ecase, for e:ample, of t&e parameters P66(P67, descriing t&e aroma and astringence of t&e

s0ins, or P6


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and a-arded 1$


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8$ Delteil D$, 1221,Analyse ensorielle Descriptive uantifiJe des vins, des raisins etdes ouc&ons) e:emples dKapplications pour rJpondre au: esoins dKune entreprise,

LLVIIMme ongrMs !ondial de la Vigne et du Vin, %ratislava 4lova.uie5, 17 au 1;

9uin 1221, p$ 3#$

7$ uyot &$, Dupra+ P&$, 1227, CDJguster les aies pour suivre la maturitJ du raisin,'evue uisse Vitic$ Aroric$ =ortic$, Vol$ 8< 475, p$ 186(187$

"$ 'ousseau $, Delteil, D$, 1222, CPrJsentation dKune mJt&ode dKanalyse sensorielle des

raisins$ Principe, mJt&ode et grille dKinterprJtation, 'evue @ranaise dKQnologie,Vol$ 6;8, p$ 62(68$


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ables

/ale 6$ /&e evolution of sensory parameters of Pinot noir grape variety during t&e period of August 17 t&and eptemer 62t&, 1223

Code Parameter Desirableparamete

r

P(

23.04.07

P(

27.04.07

P(

25.04.07

P(

$6.04.07

P(

0$.05.07

P(

0.05.07

P(

07.05.07

P(

60.05.07

Maximumobtainabl

e value

P1 berryfirmness 3.0 1.5 2.0 1.5 2.0 2.5 2.0 2.0 2.3 5

P2 berrywitherness 1.5 4.0 3.5 3.7 4.0 4.3 4.5 4.5 4.0 5

P3 berrycolorhue 4.5 4.0 3.8 4.2 4.0 4.2 4.5 4.0 4.0 5

P4 berrycolor homogeneity 5.0 4.0 4.0 4.0 4.0 4.0 4.0 4.0 4.5 5

P5 pulp and juice acidity 2.5 3.8 3.0 2.7 2.0 1.8 2.0 1.5 2.0 5

P6 pulp consistency 2.0 2.0 2.2 2.5 2.5 2.0 1.5 1.5 1.2 5

P7 pulp and juice viscosity 2.0 2.0 3.0 3.3 3.0 2.0 2.0 1.5 1.5 5

P8 pulp and juice sweetness 4.0 2.8 4.0 4.0 4.3 4.5 4.0 4.3 4.0 5

P9 pulp and juice aroma 3.0 3.2 3.2 3.5 3.5 3.5 3.7 3.5 3.3 4

P10 skinthickness 4.0 2.6 3.0 2.5 2.0 2.0 1.7 1.5 1.2 5

P11 skinastringency intensity 1.5 1.6 1.0 1.0 1.0 1.0 1.0 1.0 1.0 5

P12 skinastringency quality 3.0 1.3 2.2 3.0 3.0 3.0 3.0 3.0 2.8 3

P13 skinaroma 2.0 3.7 3.5 3.2 3.8 3.5 3.5 3.5 3.7 4

P14 skin bitterness 2.0 1.1 1.0 1.0 1.0 1.0 1.0 1.0 1.0 5

P15 seedcolor hue 4.5 2.4 3.0 3.5 3.0 3.7 4.0 3.5 3.8 5

P16 seeds color homogeneity 3.5 3.0 4.0 4.5 4.0 4.5 4.7 4.0 4.3 5

P17 seedastringency intensity2.5 3.3 2.5 2.0 2.2 2.7 2.2 2.5 2.2

5P18 seedbitterness 2.0 3.9 2.5 2.0 2.2 3.2 2.8 3.0 2.0 5

P19 seed consistency 4.5 4.0 3.8 4.0 3.8 3.5 4.0 4.0 3.3 5

P20 seedastringency quality 2.0 1.5 1.5 1.5 1.3 1.5 1.0 1.0 1.5 3

P21 seedaroma 2.5 2.4 2.7 2.8 2.5 1.8 2.2 2.5 3.0 3


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/ale 1$ /&e evolution of some p&ysico(c&emical parameters of Pinot noir grape varietyduring t&e period of August 17t&and eptemer 62t&, 1223

ParameterP(

23.04.07

P(

27.04.07

P(

25.04.07

P(

$6.04.07

P(

0$.05.07

P(

0.05.07

P(

07.05.07

P(

60.05.07

% of healthy berries 82.95 93.81 94.25 86.33 82.99 92.47 90.64

% of decayed berries 13.23 3.39 2.94 10.31 13.47 4.81 6.60

% of stems 3.81 2.79 2.81 3.35 3.55 2.73 2.76

Sugar content (Brix) 25.45 25.45 26.25 26.90 24.90 24.95 25.50 26.65

8igures


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@ig$ 1$ /&e evolution of sensory analysis parameters of Pinot noir grapes during t&eir ripening in t&e period of August 17 and eptemer62, 1223? t&e solid pattern represents t&e control diagram 4otained -it& t&e desiraleRideal parameters5? t&e dotted patterns represent t&eactual parameters at a certain date$

a5 5 c5 d5

&5g5f5e5


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@ig$ 7$ /&e evolution of t&e sensory analysis parameters t&at define t&e tipicality of Pinot noir grapes during t&eir ripening in t&e period ofAugust 17 and eptemer 62, 1223? t&e solid pattern represents t&e control diagram 4otained -it& t&e desiraleRideal parameters5? t&edotted pattern represents t&e actual parameters$ 4P", P

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Arina_Buc_2008_Particularities of the Maturation of Pinot Noir Grapes in 2007 Determined by Sensory Analysis